Grilled beetroot and walnuts salad

Beetroot is a vegetable very rich in minerals. In addition to its anti-inflammatory and anticancer properties, this root plant also affects liver detoxification. Give it a try and combine it with mixed baby greens and walnuts.

Ingredients:
1 large beetroot, peeled and diced
1 tsp extra virgin olive oil
1 handful walnuts
3 tbsp maple syrup
¼ tsp Himalayan salt
⅛ tsp pepper
2-3 handfuls of mixed baby greens

For dressing:
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
½ tsp balsamic vinegar
½ tsp Dijon mustard
⅓ tsp garlic powder
a pinch of Himalayan salt
2 tbsp extra virgin olive oil

Instructions:
Preheat the oven to 220°C. Cover the pan with baking paper, spread the beetroot pieces and drizzle with olive oil. Cover the pan with foil and bake for 30 to 40 minutes. In the meantime, prepare the rest of the salad. Roast the walnuts without oil in a baking sheet at a medium temperature, then cover them with maple syrup, pepper and salt. Fry them until the maple syrup evaporates. Place the candied nuts and mixed baby greens into a large bowl, where you’ll add the baked beetroot. Pour the dressing and enjoy this salad.